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Method

Heat the oil in a large frying pan and add
the onion. Cook gently for a few mins, then
add the carrots, courgettes and mushrooms
and fry for 5 more mins. Stir in the garlic with
1 min to go.

Tip in the tomatoes, Worcestershire sauce
and 300ml boiling water, then season to
taste. Bring to the boil, cover, then simmer
for 15 mins until tender. Meanwhile, heat
a non-stick pan and add the mince. Break
it up with a wooden spatula and cook for
10 mins, stirring until browned all over.

Add the basil leaves (reserve a few) to the
veg sauce, then put a stick blender into the
pan and blend until smooth. Pour the sauce
and gravy granules into the mince, then stir
to thicken. Cover and simmer for 15 mins.

Meanwhile, boil the pasta. Reserve a
small cup of the cooking water, then drain.
Mix the spaghetti with the sauce and
reserved water, then serve, topped with
a few more basil leaves.

I loved this dish. I also added two spoons of tomato purée and an extra spoonful of Worcestershire sauce for extra flavour. It did look a little orange but who cares, it was healthy and tasty, would definitely make again

This was really nice and tasty - don't have a hand blender, so we had a nice chunky vegetable sauce - added some extra gravy granules and worcs. sauce and it thickened up nicely - had with wholewheat spaghetti to make it that bit more healthier

I made this for my little girl, to try and get some veg into her. She absolutely loves it! I use meatballs instead of mince. I do agree it doesn't look anything like the picture, but I'm not too bothered. She eats something with veg in it! Next time I might try 3 carrots instead, to make it less orange :-)

One of the best bolgnaises I have had. Mine was quite orange (I guess it depends on the size of the carrots you use). But it tasted great. And we have been eating cold leftovers for a couple of days because it is so delicious!

Good idea with the blending of the vegetables but lacking in taste. I added a chilli and tomato puree and but was still disappointed with the flavour at first. We didn't eat it until later on though by which time the flavour had developed a bit. I put it in an ovenproof dish with tricolour pasta, topped with cheese and ovenbaked which it made it much more appetising.

This didn't look anything like the picture and didn't taste much like spaghetti bolognese. In fact the other half is going to be turned into shepherds pie! Carrot overpowered it completed and I'm not convinced it need that much water? Mine ended up looked very orange.

This tasted nice, but looked nothing like the picture, maybe I processed the vegetables far too much, but the end result didn't look very appetising. Kids loved it and it did freeze very well so I will probably make it again...perhaps not going puree mad next time.

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